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July 27, 2014

Grilled chicken, zucchini and nectarine spinach salad with honey-lime dressing {gluten-free}

Grilled chicken, zucchini and nectarine spinach salad, tossed with honey-lime dressing. #glutenfree

Our grill died. It was not a death with drama (no flames, no explosion); the poor thing just faded away, perhaps from working too hard, and because we're planning to move later this year, my husband Ted and I decided to face this summer without a grill. Instead, I've been using my panini press, and that's how I grilled the chicken, zucchini halves, and nectarine chunks for this salad. A cast iron stovetop grill pan would work just as well. First, cook the chicken breasts, and while they are resting, throw the zucchini and nectarine cut side down on the hot grill and sear them until you have nice grill marks, just about two or three minutes. Chop everything into same-size chunks, and tie it all together with honey-lime dressing you can make far in advance. The warm chicken and vegetables will help to wilt the spinach leaves a bit, without rendering them a soggy mess. Peaches make a fine substitute for nectarines, and yellow or patty pan squash can stand in for zucchini. You can use shrimp in place of chicken, too. This is a great salad for picnics or potlucks.

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July 26, 2014

The Pantry Quiz #97

Egg carton

Do You Know?

When eggs are packed, the date is marked on the carton, numbered according to the Julian calendar. (These eggs were packed on November 11.) How long after the packing date will eggs in their shells stay fresh in the refrigerator?

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July 23, 2014

Pasta with slow-roasted tomatoes, basil and olives {vegetarian}, and 25 Tomatoes, my new e-cookbook

Pasta with slow-roasted tomatoes, basil, olives and cheese. So easy! #vegetarian

When tomatoes peak in the late summer, you will not find me at the farm, buying bushels of Rutgers or Big Boys or Brandywines or Box Cars. You will not find me in the kitchen processing quarts and quarts of stewed tomatoes, tomato sauce, or tomato purée, enough to feed a small village through the winter. I am not that girl. However, I do crave summer tomatoes all year long, and to be sure I get my fix, I slow-roast lots of plum tomatoes and stash them in the freezer. When I run out, as I often do, I slow-roast in the winter, too.

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July 20, 2014

Cucumber salad with roasted lemon, mint and basil dressing {vegan, gluten-free}

Thinly sliced cucumber dressed with roasted lemon, mint and basil. #vegan #glutenfree

What happens when you roast a lemon? It morphs from a fruit that's impossibly sour, to one that's improbably sweet. Squeeze the juice from that sweet lemon and blend it with bright, fresh herbs and fruity olive oil, and you create a salad dressing that's a little bit magical. For this simple salad, I sliced a seedless English cucumber into paper-thin slices on the mandoline, drizzled it with the dressing, and let it sit for 15 minutes so some of the dressing seeped into the cucumber. Try this with zucchini, or beets, or thin slices of boiled potato, or nectarines. I had some dressing left over, and slathered it on grilled salmon -- and yes, it was perfect.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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